Abstract: A process for fractionating the whole wheat kernel into its bran, germ and endosperm components includes the steps of tempering the wheat kernel in water, pin milling the wheat kernel, sifting the milled kernal to separate the germ and bran components from the endosperm, hydrating and agitating the endosperm to just saturate it and to form a thick, dough-like mass and mechanically working, by kneading, cutting and stretching, the dough-like mass while continuously washing it with water to separate the non-gluten endosperm components from the gluten. The bran and germ components can be separated from each other by conventional gravity table techniques.